The Best Bacon Jam
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This bacon jam recipe is the most popular bacon jam recipe on the internet for good reason: it's literally the best in the world. With over 400+ reviews, you can trust it will be a hit!
Reader Debra says, āThis is definitely the best bacon jam ever! I have made it twice now and I used balsamic glaze instead of vinegar. Iām not a coffee drinker but you canāt taste the coffee in it and it gives it the unique flavor. I made it for burgers camping two weeks ago and my sisters want (demand) the recipe. I made a double batch and froze some for future use. This is simply a yummy addition to cheeseburgers or a charcuterie board. ā ā ā ā ā ā
This recipe was originally published in 2013. We've updated the post with some new photos and more information, but we've left the delicious recipe exactly the same.
Not to be dramatic, but this is the BEST bacon jam recipe in the world. We know that's a big statement, but we've been told it so many times that we have to believe it. There's something about the taste of sweet onions and smoky bacon that makes this jam totally irresistible.
The onions are sliced thick with chunks of chewy bacon throughout. All you have to do is simmer all the ingredients together in a pot on the stove. It will fill your home with amazing aromas, too. If you're looking for compliments, bring this bacon jam to your next party. Your friends will love you for it!
What is bacon jam?
Bacon jam is a sweet condiment made with onions, bacon, brown sugar, and coffee. The ingredients are slowly simmered until they become a jam-like consistency. This popular condiment (also sometimes called bacon marmalade) has been popping up on menus everywhere in recent years.
Use it like jam and serve it with cheese and crackers or appetizers, slather it on burgers, or use it on grilled cheese for lots of bold and sweet bacon flavor.
Why is there coffee in here? While you don't taste any coffee flavor, it helps elevate and make the other flavors more pronounced. It's not a common bacon jam ingredient, and we think it's what makes our recipe so good.
Why you'll love it
There are so many reasons you'll love this bacon jam:
- It's both savory and sweet
- It's versatile ā serve it on cheese boards or spread onto grilled sandwiches
- It's easy to make
- It can be prepared ahead of time
- It stores well in the fridge for up to 3 weeks
- It has bacon in it!
Watch how to make this recipe
Watch our 1-minute video to learn how to make this easy recipe for bacon jam.
Ingredients
We've tried a few bacon jams before and while they've all been pretty darn tasty, we think this one is extraordinary. Here are the ingredients you'll need to make this bacon jam recipe:
- Bacon ā thick-cut bacon is best for this recipe.
- Onions ā sweet onions, quartered then sliced thick.
- Brown sugar ā adds a wonderful caramel taste and sweetness.
- Water ā is used so that the onions have extra time to soften and become jam-like.
- Coffee ā strong brewed coffee for maximum flavor.
- Balsamic vinegar ā for a mild acidity to balance out the flavors.
Your bacon jam game plan
It's easy to make this bacon jam at home. Here's how to do it in a few simple steps:
- Start by slicing and cooking the bacon until just before it turns crispy. Remove it, along with some of the fat, from the pan and set it aside.
- Add the onions and cook until they're soft. Then, add the sugar and cook until the onions caramelize and turn dark brown.
- Add a splash of your leftover morning coffee (we're not joking!), some water, and the cooked bacon. Let everything simmer until it becomes thick and jam-like.
- Stir in a little balsamic, grab some cheese and crackers, and dig in!
Is it safe to can bacon jam?
Canning meat is often not recommended because of the risk of botulism in low acid foods. If you're thinking about canning some of this jam, it's best to do a little research to see if you're comfortable doing it. If you decide to can some of this bacon jam, using a pressure cooker is a must; boiling water won't do. Here are a few reputable publications on canning meat to get you started:
What bacon should I use to make bacon jam?
We like to use thick-cut bacon to make this jam. It handles the long cooking time better and retains more of a bacon-y bite. And it you can find hickory smoked bacon, opt for that!
But if you have a package of regular bacon in your fridge and want to make this jam, go for it. It will still taste delicious!
Recipe FAQs
How long does it keep?
It will keep in the fridge in a sealed jar or container for 2-3 weeks. When it's cold, some of the bacon fat will harden and turn white. Don't worry, as soon as it warms to room temperature it will look and taste amazing.
Can I use apple cider vinegar instead of balsamic?
Yes, you can. We like the dark color and the bit of sweetness that balsamic adds to this recipe. If you use apple cider instead, start with adding 1 teaspoon then adjust the amount to taste.
Should bacon jam be served hot or cold?
We like this jam best when it's served at room temperature. But we've also been known to eat it hot right after we make it or put it on crackers straight from the fridge.
Can I freeze bacon jam?
Yes! This freezes very well. Simply freeze it in single portion sizes in an air-tight container for up to six months. To thaw, either keep it in our fridge overnight or thaw it on low heat with a splash of water in the pan.
The Best Bacon Jam Recipe
Ingredients
- 1 lb thick cut bacon
- 2 extra large sweet onions (quartered and thickly sliced)
- Ā½ cup brown sugar (use coconut sugar for paleo)
- Ā½ cup water
- ā cup strong brewed coffee
- 1 tablespoon balsamic vinegar
Instructions
- Cut the bacon into half-inch slices and add them to a large frying pan. Don't worry if the bacon pieces stick together, they will come apart as they cook. Cook over medium-high heat for about 10 minutes, stirring frequently until the bacon is cooked but still quite chewy. A few crispy bits are ok. Use a slotted spoon to remove the bacon from the pan.1 lb thick cut bacon
- Pour out all but 1 tablespoon of the bacon drippings. Add the onions to the pan and cook for about 8-10 minutes then reduce the heat to low. Add the sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes.2 extra large sweet onions, Ā½ cup brown sugar
- Add the reserved bacon, coffee, and water and increase the heat to medium. Continue to cook, stirring about every five minutes, until the onions are thick and jam-like, about 30 minutes. Remove from the heat and stir in the balsamic. Taste for seasoning and salt if necessary.Ā½ cup water, ā cup strong brewed coffee, 1 tablespoon balsamic vinegar
- Use immediately or refrigerate for up to a week. Bring back to room temperature before serving. There will be little spots of white fat when you take it out of the fridge. As the jam comes to room temperature, these will disappear.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our appetizer recipes!
Huge hit at my PTA meeting! Would consider doubling recipe next time so I have some leftover to enjoy the next day!
good
Wow!! So good. I added some fresh ground pepper but otherwise followed the recipe as written! So good
I had a bunch of peppered baconā¦ sooo good !
I’d almost elevate with a wee bit of cayenne pepper. I’m so making this!
Making this for the second time in a few weeks. Delicious!
YUM!!!!
This is an amazing recipe, and I always double it!
I’ve made this recipe twice now – and loved it both times. The second time, I added about 1/2 teaspoon crushed pepper flakes and 1 heaping Tablespoon of minced garlic to the onions with the sugar. I also used both cider and balsamic vinegar (when adjusting seasonings) to get a tangier result. This is also great in tart with pie crust (or puff pastry) base topped with goat cheese, tomato jam and the bacon jam.
Simple to make and delicious. I used local honey instead of sugar . Perfect
Love this recipe. Thank you.
I made this according to the recipe. I found the brown sugar made it too sweet to my liking. I added some soy sauce and a little extra apple cider vinegar to cut down on the sweetness.Ā
The next batch I make I plan to use molasses instead of brown sugar and 1/3 cup beer instead of water.Ā
Out of this world. Can’t wait to make it again.
Agree ā£ļø
Made it last night and turned out great!! Followed the recipe with no modifications. Only thing I did at the end was use my immersion blender because I use it for charcuterie so wanted it more spreadable. But I still think cutting everything in larger chunks was worth it because since it cooks for so long you donāt want to burn anything.Ā
Also, I put some aside to throw some hot peppers in and also delish! Highly recommend doing that if you like a kickĀ
OMG! This stuff is fantastic!!!! Just a few ingredients but man, it packs a wallop of flavor!!! Used it on chicken sandwiches, and will use again on hamburgers, then again, on a spoon, in my mouth!! Great stuff!!!
I just made this tonight and it’s perfect! I was invited to a friend’s for biscuits (!) tomorrow and I thought this would be a cute little add. I used a cast iron pan and ran it through a mini-prep for a few whirls, in two batches, when it was done. No other notes – it was great.
Fantastic! I made it last night. It was so good that hubby & I ate it instead of supper!
There are two things I will change the next time I make it:
1- The quality of bacon. I used regular Smithfield brand, and it was very (probably too) fatty. I think it would have been even better with more “meat”
2- The coffee. While it adds great flavor, the caffeine kept me awake with my heart racing, but it was totally worth it. Will probably substitute bourbon for the coffee, or maybe try decaf.
Thanks so much!!
I agree with the Smithfield observation. After this batch I think I’ve written off Smithfield bacon. The quality & flavor isn’t what it used to be.
I buy all the trimmings of bacon ( cheap) for stuff like this ā¦ it always has a ton of meat ā¦ yup ā¦ this stuff should be call Bacon Ā©rack Jam š¤Ŗ
Used it as a base recipe. Added a little bit of pepper and coffee seasoning while bacon cooked, chopped everything smaller as it cooked with the spoon, put in the balsamic too early while cooking, added a few drops of orange bitters and its so freaking good!